Dr. Mark Hyman's One-Pot Tomato Soup

Yield: 4 servings
Calories: 159
Theme: Quick & Easy
Rating:  This recipe has not been rated
SAVE PRINT

Soup can take a long time to make, but with an immersion blender you can make soup for your sick days almost instantaneously. Give this healthy one-pot tomato soup a try, and freeze any leftovers for another cold or rainy day.

Ingredients

  • 1 tbsp extra virgin olive oil
  • 1 medium onion, chopped
  • 1 stalk celery, chopped
  • 2 cloves garlic, chopped
  • 1 tsp chopped fresh thyme or parsley, chopped
  • 1 28 oz can whole peeled tomatoes, with juice
  • 1 14 oz can whole peeled tomatoes, with juice
  • 4 cups vegetable broth
  • 1/2 tsp salt
  • 1 tbsp butter, melted
  • freshly ground pepper, to taste

Directions

1. Saute garlic and onions in the bottom of the pot on medium heat. 

 

2. Add in all ingredients an bring to a boil. 

 

3. Once pot is boiling, lower heat and simmer mixture for 15 minutes. 

 

4. Use immersion blender to blend everything together in the pot until soup reaches a smooth and creamy consistency. 

Watch The Video

This recipe was recently featured in Food Truth: Mark Hyman Reveals the Truth About Vegetable Oil.

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